baking · cakes · Easy Bakes

Raspberry and Pistachio/Pecan Pie Friands

Happy 2018! This has possibly been the longest first week, however, it is nice to get back into a routine and back into my baking Fridays! I have an early finish from work on Friday so that’s my scheduled blogging day. This weekend we have Christmas no.3 at my house as my cousin and aunty weren’t able to make it down on the 25th. This means another dessert had to be made.

I chose this from a book I got from my brother for Christmas by Martha Collison, who was previously on the Bake-off. The book is full of really unique and different recipes and is a little different from the usual baking book. This week I baked Raspberry and Pistachio Friands and Pecan Pie Friands. The flavours were the thing which enticed me the most about this recipe. I’ve always wanted to try something with pistachios and I love pecan! Also, with Christmas over, I wanted something a little lighter and not as rich as perhaps chocolate or buttercream icing. (there’s also fruit involved so that counts towards the January diet right?) They’re different to usual cakes as they used icing sugar instead of the usual caster and are almond based bakes.

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These will be served at Christmas no.3 for dessert but they would be perfect for an afternoon tea too. They’re chewy and have very delicate flavours, not so different from a cupcake, but something a little different. I love how they come out without a paper case- sometimes simplicity works so well. The contrast of colours with the raspberry and pistachio is also lovely. They’re easy to make and if you want to try both I managed to make a batch of half raspberry and half pecan. I halved the ingredients and made the two mixes in two bowls at the same time, as the method is pretty much the same- you just swap the flavours around. If you do, just as a warning, at some point the ingredients look exactly the same to find a way to differentiate them e.g. a post-it notes.

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I have put the recipe for both below so it makes it a little easier. The recipe is adapted from Martha Collison’s ‘Twisted’.

Raspberry and Pistachio Friands

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Ingredients:

  • 200g Butter/Margarine
  • 100g Pistachios
  • 200g Icing Sugar
  • 85g Ground Almonds
  • 85g Plain Flour
  • 5 Large Egg Whites
  • 1 Small Punnet of Raspberries
  • Icing Sugar to Dust

 

 

Method:

  1. Preheat the oven to 180 degrees.
  2. Melt the butter in a saucepan. Using a brush grease a muffin tray using some of this melted butter. Make sure you put quite a lot on the brush as this will enable the friands to come out easy
    .26551316_10213413414582235_937953511_n.jpg
  3.  Using a food processor blitz the pistachios with the icing sugar until they are chopped.
  4. In a bowl mix the ground almonds and flour with the pistachios.
  5. In a separate bowl crack the eggs to get the egg whites. Using a fork froth them up by beating them for around a minute or two. The mix will be pale and bubbling.
  6. Pour the egg mixture into the dry ingredients then add the melted butter.
  7. Pour the mixture evenly between 8 muffin cases. That’s 8! Make sure it’s not the full 12. (These ones are the slightly green ones at the bottom)
    .26648067_10213413412462182_512496410_n.jpg
  8. Before putting in the oven roughly chop the remainder of the pistachios and sprinkle on top, and add a few raspberries to each of them too. (these are the ones with the raspberries)
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  9. Bake in the oven for 20-25 mins. They should spring back when you touch them and when you stick a skewer in it should come out clean.
  10. Leave for a few minutes then place on a wire rack.
  11. Dust with some icing to finish

Pecan Pie Friands

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Ingredients

  • 200g Butter/Margarine
  • 100g Pecans
  • 200g Icing Sugar
  • 85g Ground Almonds
  • 85g Plain Flour
  • 5 Large Egg Whites
  • Fudges chopped into small pieces/small fudges pieces you can buy in the baking section
  • Icing Sugar to Dust

 

Method:

  1. Preheat the oven to 180 degrees.
  2. Melt the butter in a saucepan. Using a brush grease a muffin tray using some of this melted butter. Make sure you put quite a lot on the brush as this will enable the friands to come out easy.
    26551316_10213413414582235_937953511_n
  3.  Using a food processor blitz the pecans with the icing sugar until they are chopped.
  4. In a bowl mix the grounds almond and flour with the chopped pecans.
  5. In a separate bowl crack the eggs to get the egg whites. Using a fork froth them up by beating them for around a minute or two. The mix will be pale and bubbling.
  6. Pour the egg mixture into the dry ingredients then add the melted butter.
  7. Pour the mixture evenly between 8 muffin cases. That’s 8! Make sure it’s not the full 12. (these are the ones on the top)26648067_10213413412462182_512496410_n
  8. Before putting in the oven roughly chop the remainder of the pecans and sprinkle on top, and add some of the fudge pieces onto the top too. (these are the ones with fudge on)26551874_10213413410982145_741427007_n
  9. Bake in the oven for 20-25 mins. They should spring back when you touch them and when you stick a skewer in it should come out clean.
  10. Leave for a few minutes then place on a wire rack.
  11. Dust with some icing to finish

 

 

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